Tangy Cucumber and Mung Bean Sprout Salad (#1132)

Serves
Ready
4
15
Minutes
Prep
Cook
15
Minutes
0
Minutes
Categories
Salads Side Low Fat Vegetarian
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Ingredients

  • 3 large Cucumbers
  • 2 cups Mung Bean Sprouts
  • 4 cups Green Peas
  • 5 Water Chestnuts
  • 1 tsp Red Hot Pepper Sauce
  • 1 Black Bean Sauce

Directions

  1. Peel the cucumber, slice it down the middle and remove the seeds.
  2. Cut each half down the middle and slice these strips into bite sized pieces.
  3. Toss cucumbers and mung bean sprouts into a large sealable container.
  4. Mix the dressing separately and pour over the veggies.
  5. Put the lid on the container and shake it.
  6. Put it in the fridge to marinate for 3 hours or over night, shaking it whenever you think of it.
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